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"Apart from the fact that it’s so much more fun to eat, yoghurt (dahi) even tastes better when it’s made in a little clay pot (matka). This is an ancient Indian tradition that only a few people follow nowadays, but there are actually scientific reasons that back it up! 1. Clay is porous, so the yoghurt becomes thicker and richer.werecipes.comClay is a porous material, which means it has the ability to absorb water. When you make yoghurt in clay pots, the clay absorbs the excess water and so the yoghurt is much thicker and richer. When you make yoghurt in glass or metal containers, the extra water remains in the yoghurt itself, and the result is runny, watery yoghurt that’s no fun to eat.2. Clay protects the yoghurt from temperature fluctuations.werecipes.comClay is extremely heat resistant, so it insulates the yoghurt against temperature fluctuations. If you’ve ever made yoghurt, you’ll know that the process is extremely temperature-sensitive; even the slightest fluctuations can cause the yoghurt to turn sour. Clay helps keep the culture at the right temperature for it to grow successfully. 3. Clay pots give yoghurt, rabri and mishti doi an earthy flavour.evolvingtastes.blogspot.comGourmet chefs across the world are starting to cook meals in earthenware pots because it gives the food a delicious, earthy flavour. Yoghurt, rabri and mishti doi all taste much better when they’re made in unglazed clay pots. Celebrity chef Sanjeev Kapoor recommends that people make one batch of mishti doi in clay pots and another batch in metal containers just to taste the vast difference!4. Clay is infused with natural minerals.dothanfamily.comClay pots are basically made of soil, and soil is infused with several natural minerals. Depending on the composition of the soil used to make the crockery, clay pots contain various amounts of calcium, phosphorus, iron, magnesium, sulphur and other organic substances. These add flavour and nutrition to the yoghurt.  5. Clay is an alkaline substance.beautiful-landscape.comYoghurt and other milk products are acidic, however clay is an alkaline substance that can balance out the acidity of the yoghurt to some extent. This cuts down the sourness of the yoghurt and makes it taste sweeter.Just remember - the pots shouldn't be glazed.thinkstockphotos.inIf you’re tempted to buy a set of clay pots, remember to buy the unglazed variety! The glazing process makes the pots smoother and better looking, but they lose a lot of their unique properties. Clay pots are easily available across India and you can easily buy a bunch of them without burning a hole in your pocket. "
<https://www.indiatimes.com/health/healthyliving/5-reasons-why-yoghurt-is-healthier-and-more-delicious-if-it-s-made-in-a-clay-pot-254279.html>